Nicaragua-Fincas Mierisch-Cold Anaerobic Natural Laurina

This coffee is a Laurina variety (also known as Bourbon Pointu) from Fincas Mierisch, grown at La Escondida farm in the Jinotega department of Nicaragua. Laurina is a natural mutation of Bourbon that produces approximately half the caffeine content of a regular Arabica — lab-tested at 0.60% caffeine. It is processed using a Cold Anaerobic Natural method: whole cherries are fermented in sealed, oxygen-evacuated juice barrels at 6–10°C for 60 hours, then dried on a patio and African beds for 32 days total. The process yields a cleaner cup profile with delicate, higher acidity and balanced body compared to traditional naturals.